Alternatively, if you do not have a food processor, you can make the mayonnaise using a large bowl and whisk (a hand-held blender with a whisk attachment would be even better!).Blitz until everything comes together and you have a thick mayonnaise.With the motor running, slowly pour the oil through the funnel. Place the egg yolks, mustard, vinegar, salt and pepper into the bowl of a small food processor.Stay tuned for my next post to find out what a famous restaurant in Rome serves alongside these delicious Roman-style fried artichokes! Roman-style fried artichokes involve deep-frying to make them crispy and utterly delicious – once you have tried fried artichokes, it might be hard to eat them any other way! They are great eaten with just a sprinkle of sea salt, but they are traditionally served with a herby mayonnaise which helps to cut through any greasiness. Once most of the leaves have been removed, you will come to the centre of the artichoke (the heart) where you should remove the fuzzy centre (the choke) before eating. And to eat, you simply pull off each leaf and nibble the flesh off the ends. I have a friend who even uses a pressure cooker to speed up the cooking time. But they really are so easy to cook – simply boil them in water with a bit of lemon until they are tender. If you have ever cooked with fresh artichokes before, particularly the large ones, you will know that one artichoke globe creates far more scraps for the compost than what is actually edible. But the beauty about cooking with baby artichokes is that they are quicker and easier to prepare.Ī lot of people seem to be intimidated by artichokes, even if they might be in awe of this intriguing vegetable.
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